Inspired by the sights, sounds and smells of a traditional Italian kitchen from a very young age, Emiliano Bernasconi was destined for a career in the culinary arts.

His deep-rooted passion and love of the industry grew from simple roots during a traditional Northern Italian childhood spent in the foothills of the Campo dei Fiori mountain range in Western Lombardy, where food played a central role in the family and community.

Emiliano embarked on his professional journey in the renowned Italian resort community of Lake Garda, where he started from the bottom as a humble commis. He spent the next decade working his way up through the culinary ranks with positions in luxury hotels and leading independent dining venues in Italy, Switzerland, England and the UAE, including the Hotel Olden in Gstaad, Sheraton Hotel Pitrizza on Italy’s Costa Smeralda, and Four Seasons properties in London and Dubai.

His hospitality experience and proven track record in establishing unique restaurant concepts that resound with the communities in which they operate, has earned him a raft of awards including a Gold Medal at the Milan Food Expo, finalist status on the UK-based Young Chef competition, and Best Italian Restaurant in Dubai award for Quattro at the Four Seasons Golf Club.

With responsibility for a team of over 170 employees representing 20 nationalities – as well as a portfolio of award winning restaurants – Emiliano is passionate about each individual elements of the culinary offering at Armani Hotel Dubai.

Emiliano has been with Armani Hotel Dubai since the pre-opening. Originally appointed as Executive Sous Chef, his dedication to developing a world-class collection of dining destinations saw him promoted to Executive Chef in early 2011.

Bringing the Armani lifestyle philosophy to life through the hotel’s luxury positioning has given Emiliano a unique opportunity to not only implement his own innovative ideas, but also play an active role in the development of emerging culinary talents. Hot on the success of the opening of the first Armani hotel, he has also contributed to the new Armani Hotel in Milan.

PORCINI MUSHROOM RISOTTO WITH BLACK TRUFFLE

Recipe for 4 people

Ingredients:

Risotto Vialone Nano 400g

Vegetables stock 1l

Butter 50g

Grated Parmesan cheese 50g

Mascarpone cheese 50g

Porcini mushroom 200g

Fresh black truffle 30g

Olive oil 50g

Chopped parsley 10g

Shallots 20g

Salt to taste

Pepper to taste

Procedure:
– Clean the porcini mushrooms and cut them in morsels. Afterwards, braise them in a sauté pan with olive oil, shallots, seasoning and parsley.
– Toast the rice with some olive oil and chopped shallots for a few minutes, and then add the vegetable stock to the braised porcini mushrooms.
– Cook gently for 16-18 minutes until the stock is being absorbed into the rice.
– Remove from the heat and then add butter, mascarpone cheese and grated parmesan cheese.

Adjust the seasoning and garnish with the black truffle shaving on the top